In vivo fermentation of a Pleurotus eryngii polysaccharide and its effects on fecal microbiota composition and immune response

Food & Function
Gaoxing MaQiuhui Hu

Abstract

A novel, homogeneous Pleurotus eryngii polysaccharide (PEP) (molecular weight 426 kDa, purity 91.25 ± 3.14%) which mainly consisted of glucose with β-type glycosidic linkages was used to investigate in vivo fermentation behavior and effects on immune response in mice. Different doses (0.2, 0.4, 0.8 g per kg body weight) were orally administered to the mice for a period of six weeks. The results showed that the SCFA concentration, pH value, and moisture contents of cecum and colon contents were significantly altered with high-dose PEP treatment compared to the control group (P < 0.05). Moreover, the fecal microbiota in the PEP treated group was found to be structurally different compared to the control group; especially, the Porphyromonadaceae, Rikenellaceae, Bacteroidaceae and Lactobacillaceae abundances were all increased at the family level. In addition, the exerted immune response was significantly altered after the high-dose PEP oral administration. This exploratory study indicated that intake of PEP could have a positive role in gastrointestinal tract health.

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Citations

May 28, 2019·Molecular Nutrition & Food Research·Qiuhui HuHang Xiao
Feb 5, 2019·Frontiers in Microbiology·Xi ZhongMiranda Nabben
Sep 27, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xin ZhouQingde Huang
Jun 24, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Evdokia K MitsouAdamantini Kyriacou
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Hongyun LuQihe Chen
Oct 21, 2020·International Journal of Biological Macromolecules·Yingying GaoChanglu Wang
Apr 2, 2021·Critical Reviews in Food Science and Nutrition·Gaoxing MaHang Xiao
Apr 12, 2021·Carbohydrate Polymers·Andrea Caroline RuthesMarcello Iacomini
Dec 7, 2020·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Yang JiQiuhui Hu
May 29, 2021·International Journal of Biological Macromolecules·Yuxi GuoPin Gong

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